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Better Baking in Food Product Development
date:May 11, 2016
isms are the same as those found in sourdough cultures. These organisms, through their fermentation of dietary fiber, secrete short-chain fatty acids, which provide health benefits, and also are responsible for the flavor, texture and shelflife of baked productsespecially those containing whole grains.
Clean label baked goods require a combination of ingredients and process. With ingredients based on cultured flours, natural emulsifiers, enzymes, mechanically modified fibers and whole grains, to

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